scholarly journals Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1408 ◽  
Author(s):  
Christian Rivera Medina ◽  
Mercedes Briones Urbano ◽  
Aixa de Jesús Espinosa ◽  
Ángel Toledo López
Keyword(s):  
Puerto Rico ◽  
Nutritional Status ◽  
University Students ◽  
Eating Habits ◽  
Academic Program ◽  
Academic Programs ◽  
Cooking Methods ◽  
Culinary Arts ◽  
Convenience Sample ◽  
Methods And Techniques

University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.

Eating habits associated with nutrition-related knowledge among university students enrolled in academic programs related to nutrition and culinary arts in Puerto Rico

2020 ◽  
Author(s):  
Christian Rivera - Medina ◽  
Mercedes Briones Urbano ◽  
Aixa De Jesus Espinosa ◽  
Angel Toledo Lopez
Keyword(s):  
Nutritional Status ◽  
University Students ◽  
Eating Habits ◽  
Academic Programs ◽  
Anthropometric Measurement ◽  
Cooking Methods ◽  
Culinary Arts ◽  
Methods And Techniques ◽  
Knowledge Levels ◽  
Nutrition And Dietetics

Abstract Background: University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. To evaluate the relationship of the eating habits and nutritional status of university students enrolled in academic programs related to nutrition and culinary arts with their knowledge in nutrition as well as cooking methods and techniques. Methods: This descriptive cross-sectional study was conducted in the spring of 2019, during which time students completed a survey that measured their eating habits, and their knowledge in nutrition as well as cooking methods and techniques. Anthropometric measurement data were also collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 university students pursuing their Bachelor’s degree in Nutrition and Dietetics, Culinary Nutrition and Culinary Management in Universidad Ana G. Mendez, Puerto Rico.The statistical analysis included summary measures. Relationships between variables were measured using Chi-square and Fisher’s exact tests, and statistical significance was set at p<0.05. Results: An inadequate body mass index (BMI) was observed in 59% of the sample. Eating habits, knowledge in nutrition, and knowledge in cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge in nutrition and the type of academic program enrolled in, but not with knowledge in cooking methods and techniques. Conclusions: Most of the students reported having inadequate eating habits and BMI values. The Nutrition and Dietetics students had the best knowledge levels pertaining to nutrition compared to the Culinary Management students, a majority of whom had inadequate knowledge levels. Our results demonstrate that there are other factors inherent to students’ university life that may have a stronger influence on eating habits than knowledge in appropriate nutritional practice. Trial registration : Universidad Ana G Méndez Institutional Review Board January 23, 2019 Protocol number: 06-085-18

scholarly journals Development of culinary recipes in an intervention program with Brazilian university students

2018 ◽  
Vol 31 (4) ◽  
pp. 397-411
Author(s):  
Halana Ataíde Köche RITA ◽  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
University Students ◽  
Intervention Program ◽  
Eating Habits ◽  
The United States ◽  
Food Culture ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Cooking Skills ◽  
Healthy Eating Habits ◽  
Sensorial Attributes

ABSTRACT Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

scholarly journals Gendered Personality Traits, Academic Programs and Academic Performance of Pakistani University Students: An Evidence From Pakistan

2021 ◽  
Vol 7 (3) ◽  
pp. 433-451
Author(s):  
Rafaquat Ali ◽  
Rabia Bahoo ◽  
Bushra Shoukat
Keyword(s):  
Academic Performance ◽  
Gender Roles ◽  
University Students ◽  
Personality Traits ◽  
Academic Program ◽  
Academic Programs ◽  
Equation Modeling ◽  
Major Influence ◽  
Educational Systems ◽  
Social Settings

The academic performance reflects students’ success or failure to achieve learning objectives and goals in their academic endeavours. Previous studies have highlighted the major influence of students’ gender, personalities, and academic programs on their academic performance. Different cultures, social settings, and educational systems promote different perceptions of gender roles that can produce different preferences of subjects and personality traits. Hence, the study aimed to assess the direct and total effects of Pakistani university students’ gender, personality traits, and subject choices or academic programs on their academic performance. The Structure Equation Modeling approach was applied in two stages to find out the impacts of gender, personality traits, and academic programs on students’ academic performance. The results showed that the gender variable is related to students’ personality traits and the academic program. Although, gender did not have a direct impact on students’ grades, but its total effect through personality traits and the academic program was significant. The personality traits were not found to have a direct or total significant effect on students’ academic performance. The academic performances of students of some academic programs were higher as compared to students of other academic programs. The stereotype gendered personality traits and subject choices were present in students. The students’ perceptions of stereotype gender roles, consequent personality traits, and subject choices should be intervened to improve the academic performance of both genders.

МЕЖДИСЦИПЛИНАРНОСТЬ В ПОДГОТОВКЕ КОНФЛИКТОЛОГОВ: СОСТОЯНИЕ И ПЕРСПЕКТИВЫ

2020 ◽  
Vol 15 (1) ◽  
pp. 13
Author(s):  
А. И. Стребков ◽  
А. И. Мусаев
Keyword(s):  
Conflict Resolution ◽  
Comparative Analysis ◽  
Subject Matter ◽  
Academic Program ◽  
Academic Programs ◽  
Full Time ◽  
The Us ◽  
Promotional Materials ◽  
Russian Universities ◽  
Educational Methodology

The present article concerns with the modern state of things of the conflict resolution specialists’ training in the US universities. The analysis is based on the informational and promotional materials which were picked up from the 11 American universities’ websites. The aim of the analysis was the examination of the four sections, which are: the orientation of the academic program, the content of the program or the scope of the skills, the main methodology of the academic program and the educational technologies. Together with the analysis of the US universities’ academic programs the article provides the comparative analysis of these programs with the Russian academic programs. On the back of this comparative analysis the authors come to the comprehensive conclusion according to which the specialists’ training in the field of the conflict resolution and peacebuilding in the US does not have significant differences from Russian ones and is carried out within one international academic trend in regard to its main features which are: the orientation, content, educational methodology and technologies. The key distinction of the Russian training from the American one is that the Russian academic tradition does have the core subject matter around which the whole academic program is being developed and which is the conflict. This subject matter is being taken in its entirety and the conflict resolution is considered as the closing stage of the conflict studies specialists’ training whereas the academic programs of the US universities embrace the conflict resolution as the subject matter of the academic training and therefores leaves beyond the scope of the training both the theory of the conflict and the forms practice of its manifestation in a number of the programs. The letter is peculiar to both short-term academic programs and the full-time two-year academic programs as it is accepted in the educational space of the Russian Federation. Furthermore, the authors of the article make up the conclusion of the coinciding major educational methodology which guides the academic programs of the American and Russian universities and which is developed on the principles of the interdisciplinarity.

scholarly journals From Stress to Psychopathology: Relationship with Self-Reassurance and Self-Criticism in Czech University Students

2021 ◽  
Author(s):  
Yasuhiro Kotera ◽  
Jaroslava Dosedlova ◽  
Denise Andrzejewski ◽  
Greta Kaluzeviciute ◽  
Makoto Sakai
Keyword(s):  
Mental Health ◽  
University Students ◽  
Mental Health Problems ◽  
Cross Sectional Study ◽  
Health Problems ◽  
Transactional Model ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Path Analyses ◽  
As Stress

AbstractPsychological stress has become a major concern, potentially leading to diverse health problems including psychopathology such as depression and anxiety. Transactional Model of Stress and Coping is an established model, conceptualizing stressful experiences via person–environment relationship. This cross-sectional study aimed to explore the pathway from stress to depression/anxiety, with a focus on self-criticism (inadequate-self and hated-self) and self-reassurance (reassured-self) in Czech students who suffered from high prevalence of mental health problems. Convenience sample of 119 undergraduates completed the Depression Anxiety and Stress Scale-21 and the Forms of the Self-Criticizing/Attacking & Self-Reassuring Scale. Correlation and path analyses were conducted. The Strengthening the Reporting of Observational Studies in Epidemiology guidelines were used to aid an accurate and complete report of the study. Depression, anxiety, and stress were positively associated with inadequate-self and hated-self while negatively associated with reassured-self. Both inadequate-self and hated-self partially mediated the stress–depression and stress–anxiety relationships, whereas reassured-self only partially mediated the stress–depression relationship. Inadequate-self had greater impact on the stress–depression/anxiety pathways than hated-self and reassured-self. Findings indicate that clinical treatment may benefit from targeting the feelings of inadequacy to prevent stress progressing to psychopathology. This is particularly relevant as stress levels are rising globally. Our findings offer developments to the Transactional Model, and help practitioners and educators identify solutions to protect mental health of Czech university students.

scholarly journals Adherence to Mediterranean Diet among Lebanese University Students

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1264
Author(s):  
Joanne Karam ◽  
Maria del Mar Bibiloni ◽  
Mireille Serhan ◽  
Josep A. Tur
Keyword(s):  
University Students ◽  
Mediterranean Diet ◽  
Eating Habits ◽  
Meat Products ◽  
Older Students ◽  
Adequate Intake ◽  
Cross Sectional ◽  
Adherence Score ◽  
The Mean ◽  
The University

Scarce studies described eating habits and diet quality among university students in Lebanon. The aim of this study is to assess the rate of adherence to the Mediterranean diet (MedDiet) among Lebanese university students. A cross-sectional nutritional survey was carried out on 525 students (53% men, 18–25 years old) from the University of Balamand, Lebanon. Adherence to the MedDiet was assessed using a validated 14-item MedDiet adherence score. Mean adherence to the MedDiet was 7.96 (standard deviation 2.2), and it was adequate in 59% of participants. Adherence to the MedDiet was higher in older students and nonsmokers. Legumes, vegetables, fruits, and nuts were consumed according to the MedDiet standards among a minimum of 48.4% and a maximum of 69.5% of participants. Chicken, turkey, or rabbit was preferred by 66.9% of participants instead of beef, pork, hamburgers, or sausages; however, just 56.2% of participants showed adequate intake of red meat, hamburger, or meat products. Only 28.8% of them referred to an adequate intake of fish or shellfish. Most of the participants (86.3%) used olive oil as the main added fat, and 67.2% reported a low intake of butter and derivatives. Sofrito was also very usual among participants (79.6%). Only half of the studied sample reported an adequate intake of sweet or carbonated beverages and commercial sweets or pastries. Among the assessed sample, half the participants showed adequate adherence to the MedDiet; however, the mean of adherence among the sample is low.

Influence of biomedical education on health and eating habits of university students in Spain

Nutrition ◽  
2021 ◽  
Vol 86 ◽  
pp. 111181 ◽  
Author(s):  
José Ramón Muñoz-Rodríguez ◽  
Javier Luna-Castro ◽  
Inmaculada Ballesteros-Yáñez ◽  
José Manuel Pérez-Ortiz ◽  
Francisco Javier Gómez-Romero ◽  
...  
Keyword(s):  
University Students ◽  
Eating Habits ◽  
Biomedical Education

The Relationship Between Smartphone Use, Insomnia, Stress, and Anxiety Among University Students: A Cross-Sectional Study

2020 ◽  
pp. 105477382098316
Author(s):  
Nisreen Al Battashi ◽  
Omar Al Omari ◽  
Murad Sawalha ◽  
Safiya Al Maktoumi ◽  
Ahmed Alsuleitini ◽  
...  
Keyword(s):  
University Students ◽  
Severity Index ◽  
Depression Anxiety Stress Scale ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Insomnia Severity Index ◽  
Stress Scale ◽  
Smartphone Use ◽  
The Relationship ◽  
Insomnia Severity

The rapid increase in the number of smartphone users has raised concern about the negative psychosocial and physical effects of this use. A descriptive cross-sectional design was conducted to investigate the relationship between smartphone use, anxiety and insomnia among university students. A convenience sample of 404 students from one public university completed questionnaires with items from the Smartphone Addiction Scale, the Depression Anxiety Stress Scale and the Insomnia Severity Index, with some demographic data. High smartphone addition scale score was significantly associated with higher anxiety and stress scores of the Depression Anxiety Stress scale, and higher insomnia severity index score. The findings support the importance of an intervention program to promote appropriate use of smartphones and to improve sleep and psychological symptoms such as stress and anxiety among university students.

scholarly journals Nutritional Status Disorders in Student Population

2019 ◽  
Vol 0 (0) ◽  
Author(s):  
Djordje Stevanovic ◽  
Mina Poskurica ◽  
Jovan Jovanovic ◽  
Miodrag Sreckovic ◽  
Vladimir Zdravkovic ◽  
...  
Keyword(s):  
Physical Activity ◽  
Nutritional Status ◽  
Health Problem ◽  
Eating Habits ◽  
Student Population ◽  
Regular Physical Activity ◽  
Cross Sectional ◽  
Major Health Problem ◽  
Unhealthy Eating ◽  
Significant Difference

Abstract Obesity is a global health problem associated with numerous pathological conditions. Unhealthy eating habits and the lack of regular physical activity are considered the most common cause of disordered nutritional status. The aim of the research was to determine the nutritional status in student population and the predictors which determine this condition. The cross-sectional study was conducted on 262 students of the Faculty of Medical Sciences in Kragujevac (130 males and 132 females). Body weight and height, body mass index (BMI) and visceral fat (VF) were measured. Each respondent completed a specially designed questionnaire considering sociodemographic data, eating habits and physical activity. The majority of students have normal BMI values (75.6%), 5.3% were classified as underweight, 14.9% as over-weight and 4.3% as obese. Normal VF values were found in 93.1% of subjects, while high in 5.7% and very high in 1.1%. A statistically significant difference in BMI and VF values was found between male and female gender (24.41 vs. 21.05, Sig = 0.000 and 5.47 vs. 3.07, Sig = 0.000, respectively), as well as between students of the first 4 and the last 2 years of study (Sig = 0.019 and 0.000 respectively). Unhealthy eating habits, such as the consumption of sweets, snacks, fast foods and white bread, and the absence of regular physical activity were statistically more present in overweight/obese respondents. Given the significant presence of pre-obesity/obesity in the examined population, corrective measures should be taken in this population in order to avoid a major health problem in the future.

Eating habits and nutritional status

1976 ◽  
Vol 76 (2) ◽  
pp. 6-9
Author(s):  
Robin Osner ◽  
Susan Thomas
Keyword(s):  
Nutritional Status ◽  
Eating Habits
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